Deli meats serve as a convenient and delicious ingredient in your sandwich recipes. Whether you grab them from the deli counter or the packaged meat section, they make lunchtime a breeze for brown baggers and party-goers alike. These versatile, ready-to-eat options are available in various flavors and can be easily found in your local grocery store.
After purchasing deli meat, it’s essential to store and consume it properly. Remember that opened packages or freshly sliced deli meats have a shelf life of three to five days. Meanwhile, packaged lunch meats should be used on or before the best-by date. If you wish to store them longer, freezing unopened packages or sealing opened ones in plastic wrap can ensure freshness and prevent freezer burn.
- Deli meats make sandwiches a quick and tasty lunch option
- They can be purchased from the deli counter or the packaged meat section
- Proper storage and consumption guidelines help maintain freshness and quality.
Types of Deli Meat
Deli meats come in various forms, such as turkey, salami, ham, pepperoni, bologna, and even chicken. You’ll find a diverse selection at the deli counter, ranging from cold cuts like prosciutto and cooked ham to pre-packaged and freshly sliced deli meats. Some popular options include genoa, packaged deli meats, and freshly sliced deli meat varieties to satisfy your cravings.
How is Deli Meat Made?
Deli meats can be made in various ways depending on the type of meat and the desired final product. They all undergo a brining process, but the ingredients in the brine and the meat processing methods can differ.
For example, a deli roast like roast turkey breast is typically made with chunks of whole muscle meat that are bound together through brining and tumbling. In contrast, a product like bologna is made from mechanically deboned meat cuts, ground into a slurry, formed, and then sliced into luncheon meat.
Brine for conventional deli meats often includes a combination of:
- Sugars (dextrose, corn syrup solids)
- Preservatives (sodium nitrite, celery extracts, potassium phosphate)
Meat products like salami, usually made from pork, undergo curing with nitrites, fermentation, and air-drying to become shelf-stable. This process made salami popular among peasants in Southern, Eastern, and Central Europe, as it could be stored at room temperature for up to 40 days.
Nitrites help preserve the meat and give it a nice pink color and a distinctive salty flavor. Phosphates are used to retain moisture and bind the meat cuts together, ensuring a cohesive roast that is easy to slice.
Organic lunch meats, on the other hand, have a different brine – mostly composed of sea salt, water, herbs, and spices. In some cases, especially with bacon, celery extracts are used. Natural starches like potato replace phosphates, and the deli roast or sausage is made with lean, organic whole muscle cuts.
In summary, the process of making deli meat varies according to the chosen meat cuts and brine ingredients, affecting the final product’s flavor, texture, and shelf life.
What’s in Deli Meat?
When you get deli meat, it’s essential to know what’s in it, especially when considering quality, preservatives, salt, and other factors like brine, curing, and smoke. Here is a breakdown of some common ingredients found in deli meats.
Sodium Nitrite or Celery Extracts
These compounds help prevent the growth of harmful bacteria and maintain the coloring of cured meat and poultry products. However, when combined with amines in meat, they can form nitrosamines, which are carcinogenic. Most “natural” deli brands use celery extracts as an alternative, but they are not healthier. Choosing truly preservative-free products can help avoid nitrites.
BHT, BHA, & Tocopherols
These antioxidants preserve food by slowing down rancidity and protecting natural nutrients. They help maintain your food’s nutritional qualities but are controversial regarding health, so it might be a good idea to avoid them.
Phosphates protect the flavor and retain moisture in meat and poultry products and help break down muscle fiber to bind meat together. Sodium phosphate is a common ingredient in conventional deli meats like ham and bacon.
Used in cured meat products, sodium erythorbate serves as a cure accelerator, enhancing the pink color of processed meats when added with curing salt. It and other additives help extend color stability and shelf life.
Additives such as lecithin and mono- and diglycerides act as emulsifiers in meat spreads. They prevent the separation of water and oil/fat, maintaining the texture of the product.
Gelatin is derived from the skin, tendons, ligaments, or bones of livestock and serves as a thickener in some canned hams or jellied meats.
Corn syrup enhances flavor and adds sweetness to meat and poultry products. It also helps prevent the crystallization of sugar and alters the volume and texture of specific foods.
Citric acid helps protect the fresh color of cut meat in storage. It maintains flavor and boosts the effectiveness of antioxidants.
Monosodium Glutamate (MSG)
MSG enhances the flavor of your food. It is derived from a common amino acid naturally found in some foods.
By being aware of these ingredients, you can make healthier choices when selecting deli meats. Don’t hesitate to ask for ingredient lists at the deli counter to be informed about the products you are consuming.
How to Store Deli Meat
To store deli meat properly, always keep it well-wrapped in a resealable bag, such as a plastic zip-top bag. Make sure to place it in the bottom of your fridge to prevent cross-contamination from drips or contact with other foods.
When you open the deli meat, ensure it is sealed properly before placing it back in the refrigerator. Follow this simple rule: if you purchased the meat refrigerated, continue to keep it refrigerated. If it was shelf-stable and not initially in the fridge, it can be stored at room temperature. However, pay attention to the expiry date listed on the package.
For an extra layer of protection, you can also wrap your deli meats in aluminum foil or store them in freezer bags. Remember to maintain good hygiene while handling your deli meat and always check storage times to ensure optimal freshness.
How Long Does Deli Meat Stay Fresh?
When you purchase sliced deli meat, whether conventional or “natural,” it’s best to consume it within 3-5 days. For packaged meat that is unopened, pay attention to the best before date on the package. This date varies depending on the brand and type of processed meat, as well as how the meat is preserved and processed. Aim to consume the product by or before this date.
Deli meat shelf life can be different for specific items, like cured salami bought as a chub instead of sliced. The dryer the meat and its preservation method (sliced vs. chub) determine the shelf life. Most dried meats, like salami, pepperoni, and jerky, are shelf-stable thanks to nitrite curing and lower moisture content. Remember, if you bought these items cold, keep them cold.
Can You Freeze Deli Meat?
Yes, you can freeze deli meat, and doing so can help you prevent spoilage. If you’ve stocked up on deli meats and can’t eat them all by the expiry date, storing them in your freezer may be the best option.
To freeze unopened prepackaged meats, simply keep them in the original packaging or put them in a freezer bag for extra protection against freezer burn. For opened packages, transfer the leftover meat to a freezer bag. You can also separate the sliced meats into individual bags and place them all in an airtight container for added convenience when accessing a few slices at a time.
It’s crucial to wrap deli meats tightly to prevent freezer burn. Less oxygen exposure results in less freezer burn. You can use freezer bags, plastic wrap, or heavy-duty aluminum. If using plastic wrap, make sure to double wrap your lunch meats.
Deli meats with more fat and less water content, like salami, freeze better than typical sandwich meats with more moisture. However, they’re still better off in the freezer than in the fridge beyond their sell-by date. Ideally, you want to avoid any food going bad in the fridge to prevent bacterial growth, cross-contamination, and potential food poisoning.
Lunch meats can last up to six months in the freezer. When you’re ready to use your deli meat, it’s best to thaw it in the fridge for safe and even defrosting.
How Do You Know When Deli Meat Goes Bad?
To determine if your deli meat has spoiled, consider the following indicators:
- Smell: A sour or stale odor is a sign that it’s time to discard the meat.
- Slimy texture: If there’s moisture or a slimy surface, it signals the growth of bacteria or yeast.
- Discoloration: Spoiled meat often changes color, particularly around the edges of the slices.
- Mold: If you see mold spots, the deli meat is past its prime and should be thrown away.
Remember, these signs apply not only to common cold cuts but also to longer-lasting meats like salami and pepperoni. Stay vigilant and trust your senses to ensure your deli meat is safe to consume.
What Are the Dangers of Deli Meat?
Eating spoiled deli meat can lead to a serious case of food poisoning, as it becomes a breeding ground for harmful bacteria. Symptoms may include nausea, stomach cramps, vomiting, diarrhea, and fever. These discomforts are your body’s way of clearing out the problematic food, and relief should follow in a few days.
Beyond food poisoning, there’s a risk of contracting Listeria monocytogenes, a dangerous bacteria, from contaminated deli meats. Even though listeria is eliminated through cooking and pasteurization, you may still get sick from meat juices. To ensure food safety and avoid foodborne illnesses, always sanitize surfaces and utensils that come into contact with deli meat juices. Also, be mindful of the “danger zone” for bacteria growth, keeping your deli meat stored at proper temperatures to prevent spoilage and protect yourself from circulating microbes.
How to Select Healthier Deli Meats
To choose healthier deli meats, opt for freshly cooked sliced meats from whole cuts like roast beef or turkey breast, as they contain fewer preservatives. Look for organic deli meat to avoid ingesting growth hormones and antibiotics.
Consider selecting products from companies that use healthier preservatives like vinegar or ascorbic acid instead of nitrites, which are mostly found in poultry products. If you’re in Canada, try Mclean Meats – the only company with a truly preservative-free product line.
Why Choose McLean Meats
When it comes to your health, choosing McLean Meats is a smart move. Our entire line is preservative-free, offering a clean and healthier alternative for meat lovers. Unlike traditionally cured meats that use nitrites or celery extracts, our products undergo high pressure processing (HPP), ensuring a long shelf life without sacrificing quality and safety.
Although HPP is a more expensive method, we prioritize quality over quantity. So go ahead, indulge in our selection of organic deli meats, smokies, and bacon – because you and your loved ones deserve only the best.
Frequently Asked Questions
How long is turkey lunch meat good for after sell-by date?
Turkey lunch meat can typically last in the refrigerator for 5-7 days after the sell-by date. To ensure freshness, store it in an airtight container and keep it in the coldest part of your fridge.
How long does deli cheese last in the fridge?
Deli cheese can last for about 2-3 weeks in the refrigerator if stored properly. Keep the cheese wrapped tightly in plastic or wax paper, and store it in the cheese drawer or in a separate container to maintain its freshness.
How long after eating bad lunch meat will you get sick?
It depends on the contaminant present in the lunch meat. Some symptoms may appear within a few hours, while others could take up to a couple of days. It’s essential to pay attention to your body and consult a doctor if needed.
How to tell if lunch meat is bad?
You can tell if lunch meat has gone bad by checking for:
- Smell: A strong, sour, or off smell indicates spoilage.
- Texture: Slimy or sticky texture means it’s time to throw it away.
- Color: Discolored or moldy spots are signs of spoilage.
How long does deli meat last after sell-by date?
Deli meat generally lasts 5-7 days after the sell-by date if stored correctly in the refrigerator. Make sure to keep it in an airtight container and place it in the coldest part of your fridge to maintain its freshness.
How long do cold cuts last in the fridge?
Cold cuts can last for about 5-7 days in the fridge if stored properly. Keep them in an airtight container, and place it in the coldest part of your refrigerator to prevent spoilage.